Friday, August 29, 2014
Salted Caramel Sauce
3 Cups Sugar
3/4 Cup Water
2 1/4 Cups Heavy Cream
10 1/2 tbsp Unsalted Butter - Cut into small pieces
3 tbsp Pink Sea Salt - Or Regular Sea Salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Transfer the caramel to a dish and cool.
* The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.
* Original Recipe w/ smaller portions: